Poster De Conférence Année : 2023

SO’DIFF: Identification of quality markers from Tomme de Savoie to support selection of indigenous microorganisms

Résumé

Tomme de Savoie (TS) is a semi-hard cheese made from raw milk and granted with a Pprotected by Geographical Indication label. Cheese producers aim to enhance the aromatic richness of TS, particularly by harnessing the abilities of microorganisms. The project seeks to (i) identify the chemical characteristics and (ii) microbiological markers responsible for aromatic complexity, while (iii) facilitating the selection of indigenous microorganisms. To achieve this, accurate sensory analysis criteria were initially established. Cheeses without defects or with high aromatic richness were then chosen for subsequent biochemical analysis. All samples were analyzed to determine their levels of volatile organic compounds (GC-MS) and free amino acids (LC-FD). An innovative metabolomic approach was employed to characterize the cheeses (LC-HRMS, Vion IMS QTof). Additionally, samples were subjected to analysis using gene targeting techniques on both bacteria and fungi to obtain a comprehensive understanding of their respective ecosystems. Biochemical analyses led to the comparison of free amino acid profiles and the identification of a wide diversity of molecules present in TS, encompassing at least 67 volatile compounds, 48 organic acids, and 42,769 metabolic peaks. Aromatic richness appeared to be correlated with the abundance of 22 molecules, whose production relies on several steps of lipolysis, proteolysis and glycolysis. Corresponding metabolic pathways led to the production of some primary and secondary alcohols. Metabarcoding analyses have revealed that specific microorganisms are closely linked either to ecosystems of samples displaying high aromatic richness and/or to those abundant in molecules of interest. These include species of heterofermentative lactobacilli, Lactococcus sp, Streptococcus sp, as well as specific yeasts and molds. Most of the associated species are not intentionally inoculated as starters, which could be indicative of the significance of raw milk microbiota in shaping aromatic complexity. These findings will aid in selecting and characterizing indigenous microorganisms to enhance TS’s aromatic richness.

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hal-05069107 , version 1 (15-05-2025)

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  • HAL Id : hal-05069107 , version 1

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Célia Ducrey, Sadia Ouzia, Benoît Basset, Margot Schlusselhuber, Alicia Bertry, et al.. SO’DIFF: Identification of quality markers from Tomme de Savoie to support selection of indigenous microorganisms. 13th European Farmhouse and Artisan Cheese & Dairy Meeting, Oct 2023, Grangeneuve-Fribourg, Switzerland. ⟨hal-05069107⟩
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